| Marinated chicken Wings ~ We are well aware of the various "buffalo wings", however the Chinese had a chicken wing recipe that dates back many years. This recipe has been modified a bit to satisfy the American palate. 1 1/2 pounds chicken wings 6 green onions, cut into thin diagonal slices. Group 1 3 tbsp soy sauce 3 tbsp dry sherry 2 tbsp light brown sugar 1 tsp ginger root, peeled and grated 2 cloves crushed garlic Group 2 2 tbsp vegetable oil 1 can sliced bamboo shoots, drained Group 3 4 tsp cornstarch 3/4 cold chicken stock (substitute: water mixed with instant chicken bouillon cubes) 1. Combine group 1, in a large glass bowl. Add chicken wings and onions to soy sauce mixture. Toss to coat well. Cover and let stand for 1 hour, tossing occasionally. 2. Group 2; heat a wok over high heat, then add the oil. Add drained bamboo shoots and stir-fry for 2 minutes. Remove and set aside. 3. Drain chicken and onions, reserve marinade. Place chicken and onions in wok. Cook over medium heat until chicken is browned, about 5 minutes. Reduce heat to low and cook chicken until tender (about 15-20 minutes). 4. Group 3; add cornstarch into small bowl, stir in chicken stock until cornstarch is dissolved. Increase heat on chicken to high; pour cornstarch mixture over chicken; cook until mixture boils and thickens. Stir in bamboo shoots, continue to cook and stir for 2 minutes. Serves 4 |
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